Open-Face Sandwich with Goat Cheese, Zucchini, and Sun-Dried Tomato![]() From Paris Cafés by Sharon O'Connor, recipe courtesy of Café Le Nemours
With a fresh salad on the side, this delicious vegetarian sandwich is simple to prepare for lunch and makes an easy light supper or snack. 2 medium zucchini, thinly sliced lengthwise 1 -8-ounce log fresh white goat cheese, thinly sliced 12 oil-packed sun-dried tomatoes, drained and chopped Herbes de Provence and ground black pepper Fresh flat-leaf parsley sprigs for garnish (optional) Café Salad (recipe follows) 1. Preheat the oven to 400°F. Lightly brush the bread slices with the olive oil. Arrange the slices on a baking sheet, oiled side up. Bake until golden on top, about 5 minutes. 2. Top each slice with 3 zucchini ribbons to cover the bread. Lightly brush with olive oil. Arrange goat cheese slices and sundries tomato pieces over the zucchini. Sprinkle with herbs de Provence and pepper; drizzle with olive oil. 3. Bake the tar tines in the preheated oven until the cheese is bubbly and lightly browned, 5 to 10 minutes. Transfer the tar tines to 4 plates, garnish with parsley if you like, and arrange a little salad on the side.
Vinagrette: 6 tablespoons extra-virgin olive oil 2 tablespoons wine vinegar or fresh lime juice ¼teaspoon Dijon mustard Salt and freshly ground pepper to taste 1 carrot, peeled and shredded 2 small tomatoes, cored and cut into wedges 1 apple, cored, thinly sliced 4 handfuls baby greens 1 handful toasted hulled pumpkin seeds or sunflower seeds
2. Putt the carrot in a small bowl and toss with about 1 tablespoon of the vinaigrette. Put the tomato wedges in a bowl and toss with about 1 tablespoon of the vinaigrette. Put the apple slices in a bowl and toss with about 1 tablespoon of the vinaigrette. 3. Add the green to a medium bowl and toss with the remaining vinaigrette. Arrange a mound of greens on each plate and top with the tomatoes, apple slices, and carrots.
COOK'S TIPS |